I forgot one thing on that list yesterday: we had to trim the cats’ claws. That’s always a real adventure. It’s made easier by the use of Kitty Kaviar as a reward (freeze-dried bonito flakes), but things got interesting when the cats heard another pair of cats fighting in the next yard over. Or mating—with cats it’s hard to tell.
Today’s review is of actor/writer Emmett James’s wonderfully entertaining memoir, Admit One. I highly recommend that you give it a read!
Meanwhile, we improvised a dessert this weekend that I have to share.
- Frozen sheets of raw puff pastry
- Fresh coconut, shredded. If you can’t find any, use unsweetened dried coconut. If you can’t find any of that, use sweetened (found in the baking aisle), and reduce or remove the agave nectar, honey, or sugar from the recipe.
- Crystallized ginger, minced
- One ripe banana, diced
- One tablespoon agave nectar, honey, or sugar
- One quarter cup water; more as needed
- One egg, lightly beaten
Filling: Combine a small handful each of coconut and ginger in a small saucepan. Add the banana, sweetener (if using unsweetened coconut), and water. Bring to a boil and simmer until all ingredients are tender (add more water a tablespoon at a time as necessary) and the liquid has all but boiled away.
Pastry: Prepare pastry as instructed on the package for turnovers. (The Trader Joe’s package we had said to thaw briefly at room temp, quarter each sheet of pastry, and brush with egg.) Put a spoonful of filling in the middle of each square, fold over, and seal shut. Brush with egg and bake as instructed on the pastry package.
Serve as is, or with a drizzle of honey, agave nectar, or even maple syrup.
The rough amounts of ingredients above made enough filling for two sheets of puff pastry, or eight turnovers. Adjust amounts as necessary for different results.